A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.
Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.
Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.